Chicken Satay Curry

Chicken Satay Curry

Normally satay is a peanut based spicy sauce served alongside grilled meat and veg. It’s super delicious but I often miss having a curry sauce. So this version, while not exactly authentic, it does give you spicy pea nutty goodness with loads of sauce!

no curry paste? – make your own using this recipe or use another curry paste. Or replace the curry paste with a few chopped red chillies and season well with soy sauce or fish sauce.
nut-free – just skip the peanut butter and change the name to ‘red curry’.
paleo – use almond butter instead of peanut butter (which is technically a legume and not strictly paleo)

no coconut milk – replace with chicken stock and stir in some regular cream at the end.

different meat – also good with pork fillet or steak. Or chicken breast fillets.

Waste Avoidance Strategy

red curry paste – keep in the pantry until open. Once open keep it in the fridge.
peanut butter / coconut milk – keep them in the pantry.
chicken thigh fillets – freeze them.

baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.

Problem Solving Guide

too hot! – next time use less curry paste – or try a milder brand. For now the only fix is to dilute with more coconut milk.

bland – use more curry paste or season with salt. A splash of lime juice (or lemon) can freshen things up if you have it.

chicken tough – it’s been over cooked. Can’t fix it now but next time simmer for less time, or at a lower heat, OR use larger pieces of chicken.

Prepare Ahead

Yes if you aren’t funny about reheated chicken like some people are (my Irishman included!). Just cook curry as per the recipe. Will keep in the fridge for 1 week or can be frozen. To serve, bring back to a simmer on the stove top.